Barbecued Pork Tenderloin with Curried Toast

Name: Barbecued Pork Tenderloin with Curried Toast
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 24
Cuisine: Global
Ingredients: 79 milliliters purchased barbecue sauce; 24 slices (1/2 inch thick) baguette French bread; 2 Tbsps butter or margarine, softened; 1 teaspoons curry powder; 59 milliliters packed dark brown sugar; 2 teaspoons cloves garlic, finely chopped; 2 teaspoons ground allspice; 2 teaspoons smoked Spanish paprika; 1 teaspoon pepper; 454 grams pork tenderloin; 1 teaspoons salt; 2 teaspoons vegetable oil

One portion of this dish contains around 7g of protein, 3g of fat, and a total of 127 calories. This recipe serves 24. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, vegetable oil, paprika, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours and 50 minutes.

Instructions

In small bowl, mix brown sugar, paprika, allspice, garlic, pepper, and salt. Pat brown sugar mixture over pork to coat. Tightly wrap in plastic wrap. Refrigerate 4 hours or up to 24 hours.

Ingredients you will need

Brown Sugar

Allspice

Paprika

Garlic

Pepper

Pork

Salt

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove pork from refrigerator. Allow to come to room temperature, about 30 minutes.

Ingredients you will need

Pork

Heat oven to 450°F. Spray bottom of roasting pan with cooking spray.

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Cooking Spray

Equipment you will use

Roasting Pan

Oven

In large nonstick skillet, heat oil over medium-high heat. Unwrap pork; place in skillet. Cook 3 minutes. Turn pork; cook 2 to 3 minutes longer or until brown on all sides.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Place pork in sprayed roasting pan.

Ingredients you will need

Pork

Equipment you will use

Roasting Pan

Bake uncovered 15 to 20 minutes or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. (Do not turn off oven.)

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Meat

Pork

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Kitchen Thermometer

Oven

Transfer pork to cutting board. Cover loosely with foil; let stand 10 minutes.

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Pork

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Cutting Board

Aluminum Foil

Pour drippings into glass measuring cup; stir in barbecue sauce.

Ingredients you will need

Barbecue Sauce

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Measuring Cup

Line cookie sheet with foil.

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Equipment you will use

Baking Sheet

Aluminum Foil

Place bread slices on foil-lined sheet; lightly spread butter on top sides of bread.

Ingredients you will need

Butter

Spread

Bread

Equipment you will use

Aluminum Foil

Sprinkle with curry powder.

Ingredients you will need

Curry Powder

Bake 4 to 6 minutes or until crisp.

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Oven

Remove from cookie sheet to cooling rack.

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Baking Sheet

Wire Rack

Cut pork into 24 thin slices; place in roasting pan in single layer.

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Pork

Equipment you will use

Roasting Pan

Drizzle with barbeque sauce mixture.

Ingredients you will need

Barbecue Sauce

Bake 5 minutes longer. To serve, top each bread slice with slice of pork.

Ingredients you will need

Bread

Pork

Equipment you will use

Oven

Equipment

Ingredients

Servings:

79milliliters

purchased barbecue sauce 24slices

(1/2 inch thick) baguette French bread 2Tbsps

butter or margarine, softened 1teaspoons

curry powder 59milliliters

packed dark brown sugar 2teaspoons

cloves garlic, finely chopped 2teaspoons

ground allspice 2teaspoons

smoked Spanish paprika 1teaspoon

pepper 454grams

pork tenderloin 1teaspoons

salt 2teaspoons

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Sur de los Andes Malbec with a 4.9 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.